Go Back
+ servings
Swedish gingerbread chocolate mud cake

Recipe: Kladdpepparkaka - Swedish chocolate gingerbread mud cake

Prep Time 10 mins
Cook Time 17 mins
Total Time 27 mins
Course Dessert
Cuisine Swedish
Servings 8


  • 150 g butter
  • 100 g chocolate bar optional
  • 175 g sugar around 200-250 ml
  • 1 tsp vanilla sugar
  • 2 eggs
  • 2 tbsp cocoa powder
  • 100 g flour
  • 100 g gingerbread


  • Heat the oven to 175 C (350 F)
  • Melt the butter in a big pot (that can later contain all the ingredients)
  • If you choose to include a chocolate bar then melt it together with the butter
  • Remove the pot from the heat and stir in the sugar and vanilla sugar until dissolved
  • Add the eggs while whisking gently (you don't want a lot of air trapped in the mixture)
  • Mix in the flour and cocoa powder which you add it a little at a time to avoid lumps (best is to use a sieve/sifter)
  • Crush the gingerbread and fold it into the mixture
  • Take a 24 cm cake pan with removable bottom and grease it. Then add some crushed gingerbread so it sticks to the greased surface
  • Pour in the cake batter and bake for 17 min. If you use a smaller / larger pan you will need to adjust the time. The cake should be crisp on the edges and sticky in the middle
  • Let the cake cool, this version was especially good when served with vanilla icecream!
Tried this recipe?Let us know how it was!